FAST + FUN

When you need to get a dinner on the table in under an hour, these meals have your back.

GARLICKY GREEK CHICKEN

SERVES 4 - 45 MIN

• 3 cloves garlic, finely chopped
• Juice of 1 lemon
• 1 tsp. dried oregano
• 3 tbsp. extra-virgin olive oil, divided
• 1 lb. bone-in, skin-on chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1/2 lb. asparagus, trimmed
• 1 zucchini, sliced into half-moons
• 1 lemon, sliced

1. In a large bowl, whisk garlic, lemon juice, oregano, and 2 tbsp. oil. Add chicken and toss to coat. Cover bowl and marinate in the refrigerator at least 15 minutes or up to 2 hours.

2. Preheat oven to 425°. In a large heatproof skillet over medium-high heat, heat remaining 1 tbsp. oil. Season chicken with salt and pepper. Arrange skin side down in skillet and pour in marinade. Cook, undisturbed, until skin is golden brown and crispy, about 10 minutes. Flip chicken, then add asparagus, zucchini, and lemons.

3. Transfer pan to oven and bake until chicken is cooked through and vegetables are tender, about 15 minutes. -LAUREN MIYASHIRO

CHICKEN WONTONS IN CHILI OIL

MAKES 45 - 40 MIN

CHILI OIL

• 1 (1") piece ginger, peeled, grated
• 2 cloves garlic, finely chopped
• 2 tbsp. crushed red pepper flakes
• 2 tbsp. toasted sesame seeds
• 1 tbsp. packed light brown sugar
• 1/2 c. vegetable oil
• 3 tbsp. reduced-sodium soy sauce
• Kosher salt

WONTONS